Cell wall phenolics and digestibility of normal and brown midrib maizes in different stem sections and across maturity stages

Ostrander, Brad M; Maillot, Marie Paule; Toillon, Sylvie; Barrière, Yves; Pollacsek, M.; Besle, J.M.

doi:10.1002/(sici)1097-0010(19990301)79:3<414::aid-jsfa266>3.0.co;2-o

Cited by 10 publications

(11 citation statements)

References 6 publications

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“…In agreement with our findings, Goto et al (1994) reported a small reduction in p-coumaric acid (1.7 g kg -1 ) concentration in brown midrib corn leaves while the stems of the brown midrib corn contained 13.6 g kg -1 less ester-linked pcoumaric acid than the normal counterpart. The reduction in ether-linked ferulic acid in leaves and stems of forage millet caused by the brown midrib trait in our study is similar to responses reported for corn, sorghum, millet and sorghum × sudangrass (Fritz et al 1990;Lam et al 1996;Ostrander et al 1999;Mechin et al 2000). The effects of stage of development on phenolic acid concentrations were more pronounced for RM than BM and were more apparent for stems than leaves suggesting that the brown midrib trait reduced the accumulation of phenolic acids as stems of forage millet matured (Table 4).…”

Section: Cell Wall Phenolicssupporting

confidence: 90%

“…Advancing maturity reduced in vitro and in situ DM and NDF disappearances in regular and the brown midrib forages (Ostrander et al 1999;Mustafa et al 2004;Hassanat et al 2006). In our study, the decline in situ disappearance with advancing maturity was associated with increases in concentrations of lignin and cell wall phenolics, especially for stems.…”

Section: In Situ Disappearancementioning

confidence: 99%

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Effect of the brown midrib trait and stage of development at harvest on cell wall composition and degradability of forage pearl millet leaves and stems

Hassanat¹,

Mustafa²,

Séguin³

2007

Can. J. Anim. Sci.

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P. 2007. Effect of the brown midrib trait and stage of development at harvest on cell wall composition and degradability of forage pearl millet leaves and stems. Can. J. Anim. Sci. 87: 421-429. This study was conducted to determine the effect of the brown midrib trait and stage of development [vegetative (VS) vs. heading (HS) stage] on chemical composition and in situ rumen disappearance of forage millet leaves and stems. Forage yield of brown midrib millet was 80 and 50% of that of regular millet at VS and HS, respectively. The reduction in brown midrib millet yield was mainly due to reduction in plant height and tillers m -2 . The brown midrib trait reduced concentrations of neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) in stems by 8, 16, and 58%, respectively, and concentrations of ADF and ADL in leaves by 6 and 49%, respectively. Effects of stage of development on fiber fractions were more pronounced in stems than in leaves. Millet stems harvested at HS had greater concentration of NDF, ADF and ADL than at VS, while only ADL concentration in millet leaves increased with advancing development. Leaves and stems of brown midrib millet (BM) contained more arabinose and xylose than those of regular millet (RM), while glucose concentration was not affected by millet type. Concentrations of xylose and arabinose were higher in leaves, while those of glucose and arabinose were higher in stems of millet harvested at HS than at VS. The brown midrib trait reduced concentrations of ester-linked p-coumaric acid and ether-linked p-coumaric and ferulic acids in both leaves and stems. However, concentration of ester-linked ferulic acid was only reduced in stems. Concentrations of all phenolic acids were higher in stems of millet harvested at HS than at VS. However, the effects of stage of development for most phenolic acids were more pronounced for stems of RM than BM. In situ DM and NDF disappearances were higher in leaves and stems of BM than RM and were higher in leaves and stems of millet harvested at VS than at HS. The brown midrib trait reduced the negative impact of increasing maturity on in situ DM and NDF disappearance in leaves and in situ DM disappearance in stems. It was concluded that the brown midrib trait caused significant changes in cell wall composition of both leaf and stem fractions which resulted in improved in situ nutrient disappearances. The trait also reduced the negative effect of advanced maturity on nutrient digestibility. Toutefois, l'incidence du stade de développement sur la majorité des acides phénoliques est plus prononcée dans la tige du MNB que dans celle du MO. La disparition in situ de la matière sèche et des FDN est plus importante pour les feuilles et les tiges du MNB que du MO; elle est aussi plus évidente dans les feuilles et les tiges du millet récolté au stade végétatif que dans celles du millet récolté à l'épiaison. Le caractère de la nervure brune atténue l'incidence négative d'une plus grande maturité sur la dispari- 4213 To whom corre...

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Section: Cell Wall Phenolicssupporting

confidence: 90%

Section: In Situ Disappearancementioning

confidence: 99%

Effect of the brown midrib trait and stage of development at harvest on cell wall composition and degradability of forage pearl millet leaves and stems

Hassanat¹,

Mustafa²,

Séguin³

2007

Can. J. Anim. Sci.

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“…Hydroxycinnamic acids such as sinapic acid, free and ester-linked derivatives of ferulic acid, and p-coumaric acid have been identiWed in several white corn genotypes and maize brans (Bily et al, 2004;Kennedy et al, 1999;Ostrabder et al, 1999;. However, only limited studies have reported the occurrence of these compounds in blue corn genotypes and thus was investigated in the present study.…”

Section: Resultsmentioning

confidence: 97%

“…When summed, the total concentration of the ferulic acid derivatives (2360 mg/kg) in the white corn genotype were similar to that of free ferulic acid, in contrast to the appreciably lower concentrations of ferulic acid derivatives present in the blue corn genotypes (Table 1). Previous studies have also determined the presence of free ferulic acid and p-coumaric acid along with ferulic acid derivatives such as 5-5Ј, 8-O-4, 8-5Ј, and 8-8Ј dehydrodiferulic acids as the major components of corn bran cell walls (Kennedy et al, 1999;Ostrabder et al, 1999;. The presence of 5-5Ј, 8-O-4Ј and 8-5Ј dehydrodiferulic acids were reported to account for 2.5% (w/w) of corn bran, while the 8-8Ј dimer was present in only minor amounts .…”

Section: Phenolic Acids and Xavonoids Characterizationmentioning

confidence: 99%

“…Several studies have reported the antioxidant and anticarcinogenic eVects of white corn polyphenolics such as ferulic and p-coumaric acid along with their respective derivatives (Andreasen, Kroon, Williamson, & GarciaConesa, 2001;Anselmi et al, 2004;Kroon & Williamson, 1999;Rondini, Peyrat-Maillard, Marsset-Baglieri, & Berset, 2002;Trombino et al, 2004). Many of these cinnamic acid derivatives are covalently bound to cell wall polysaccharides, either to the O-5 position in the heteroxylans or to the O-4 position of xylose in xyloglucans, by UV-catalyzed cycloaddition or by coupling reactions by cell wall or intracellular oxidases (Bily et al, 2004;Kennedy, Methacanon, & Lloyd, 1999;Ostrabder et al, 1999;. The functions of these polymers is to crosslink and strengthen grain cell walls, consequently serving a critical role in the physical and textural attributes of plants (Bily et al, 2004;Kroon & Williamson, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products

Pozo‐Insfran

Brenes

Saldivar

et al. 2006

Food Research International

165

105

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Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition

et al. 2018

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Brewer's spent grain (BSG) could be tested as an alternative source of polyphenols in animal nutrition. Proper extraction and analytical methods are critical for quantification. Thus, extraction for BSG, corn silage, and brans of rice, corn, and wheat were studied for the highest yield of polyphenols. A method for 18 phenolic monomers by HPLC-DAD was developed, validated, and applied to samples. An aqueous solution of NaOH (0.75% w/v) using integral samples for extraction resulted in the highest values for colorimetric measurements in all analyzed sources. Method by maceration showed the highest phenolic yield when applied in corn silage and BSG. However, for brans the best method was microwave assisted. Results from HPLC-DAD analysis clearly showed that native structures of phenolic compounds were simplified to its monomers allowing quantification and sample discrimination. BSG had the highest concentration of polyphenols and could be a promising and innovative source for animal feed studies.

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Cell wall phenolics and digestibility of normal and brown midrib maizes in different stem sections and across maturity stages

Cited by 10 publications

References 6 publications

Effect of the brown midrib trait and stage of development at harvest on cell wall composition and degradability of forage pearl millet leaves and stems

Effect of the brown midrib trait and stage of development at harvest on cell wall composition and degradability of forage pearl millet leaves and stems

Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products

Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition

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